Indulge in the rich, chocolaty goodness of our Fudgy Keto Brownies. Perfectly moist and satisfyingly dense, these brownies are a dream come true for anyone following a low-carb, keto-friendly diet. Made with high-quality ingredients and no sugar, they’re the ultimate guilt-free treat to satisfy your sweet cravings.
Preparation and Cooking Times
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Servings and Serving Size
- Servings: 12
- Serving Size: 1 brownie
Nutritional Information (per serving)
- Calories: 150
- Protein: 3g
- Carbohydrates: 4g
- Fat: 14g
- Fiber: 2g
- Sugar: 1g
- Sodium: 60mg
Ingredients
- 150g (1 1/2 cups) almond flour
- 60g (1/2 cup) cocoa powder
- 100g (1/2 cup) granulated erythritol (or preferred keto sweetener)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 115g (1/2 cup) unsalted butter, melted
- 1 tsp vanilla extract
- 85g (1/2 cup) sugar-free dark chocolate chips
Method of Preparation
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the sugar-free dark chocolate chips.
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 12 squares.
Tips for Culinary Success
- Ensure all ingredients are at room temperature for a smooth batter.
- For an extra fudgy texture, slightly underbake the brownies.
- Store the brownies in an airtight container in the refrigerator to keep them fresh and moist.
Frequently Asked Questions (FAQs)
- Q: Can I substitute coconut flour for almond flour? A: No, coconut flour absorbs more liquid and will alter the texture. Stick with almond flour for best results.
- Q: How do I store these brownies? A: Store the brownies in an airtight container in the refrigerator for up to a week, or freeze them for up to three months.
- Q: Can I add nuts to the brownies? A: Yes, chopped nuts like walnuts or pecans can be added for extra texture and flavor.